Would you consider eating a cookie made from plastic?
In reality, we are already consuming significant amounts of plastic in the form of micro- and nanoscopic particles present in our food. Now, researchers at Southern Illinois University (SIU) Carbondale are encouraging us to intentionally consume plastic, in the form of cookies called µBites, pronounced “microbites.”
These cookies might seem less appealing than the insects some suggest we’ll eat in the future, but they have been extensively processed to be theoretically safe, nutritious, and potentially enjoyable.
This research began as part of NASA’s Deep Space Food Challenge, and the team recently shared their findings at a symposium organized by the American Chemical Society.
“Converting biodegradable food-grade plastic into food is possible,” explained Lahiru Jayakody, a microbiologist at SIU, to ScienceAlert.
“The µBites system is a flexible and portable device that incorporates all necessary elements. These units could be used in submarines or disaster relief vehicles to produce food on-demand, on-site.
“The process is especially suitable for utilizing carbon waste in extreme environments like deserts, the Arctic, or Antarctica to create food – and potentially on Mars or the lunar surface one day.”
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Plastic’s popularity in the modern world is due to its flexibility and durability. However, its disposal is problematic, with most plastics ending up in landfills, even if they are recyclable.
Recent studies have shown promise in transforming plastic waste into various useful products, including materials, fuels, and even medicines. Soon, ‘food’ might be added to that list.
Transforming a discarded plastic bottle into an edible cookie involves several steps.
The first step is a process developed at SIU called oxidative hydrothermal dissolution. This involves using oxygen and water under extreme heat and pressure to break down materials into their carbon components.Â
In this experiment, the team applied this method to polyethylene terephthalate (PET) plastic, along with agricultural waste like corn stalks and leaves, to create a liquid feedstock.
This feedstock is then consumed by cultured yeast, which converts it into “nutritious food slurries.”
And voilà – your cookie dough starter is ready.Â
The final product might technically be edible, but its taste and nutritional profile might not exceed that of cardboard.
To enhance the flavor, researchers engineered different yeast strains to convert various feedstocks into additional food ingredients, including proteins, lipids, vitamins, aromas, colorings, and flavorings.
For instance, one yeast strain was modified to produce vanillin, which imparts a vanilla scent and flavor.
Another was engineered to produce beta-carotene, a pigment responsible for the orange hue in carrots, and which our bodies convert into vitamin A.Â
These components are combined into raw dough, which is then placed in a 3D food printer and extruded layer by layer to achieve a uniform shape.
The final step involves microwaving the cookie to achieve its traditional texture.
The question on everyone’s mind is: how does it taste?
Unfortunately, no one has tasted one yet, as safety tests are still pending. However, blind sensory evaluations indicate a pleasant aroma and texture.
“We have thoroughly analyzed the food products created in the lab and through accredited third-party laboratories to ensure µBites cookies are free from toxic chemicals, heavy metals, allergens, and food pathogens,” Jayakody explained to ScienceAlert.
“We are currently conducting simulated digestive studies and other analyses to prepare for human trials.”
While taste tests are still pending, there is more work to be done before µBites become a regular food source in remote areas, disaster zones, or space missions.
Currently, the system takes a day or two and can convert over 50 percent of carbon from waste materials into food products. The team intends to increase this efficiency.
“With future developments and research efforts, we could recycle unconverted carbon to achieve nearly 100 percent conversion,” Jayakody stated.
“The system aims for zero waste, but approximately 10 percent of carbon material may be released as waste gas or remain unconverted throughout the process.”
Although the process may seem complex – involving 33 steps – the equipment can be compact and portable enough for use where space and resources are scarce.
However, the team acknowledges a significant challenge is making it work in microgravity. Meanwhile, there are numerous applications on Earth.
Related: Scientists Figured Out How to Turn Plastic Waste Into a Parkinson’s Drug
Moreover, the concept isn’t restricted to cookies alone.
“Cookies were made as a proof of concept, but the food ingredients can also be used to make other food items requiring protein, aroma, and vitamins, such as milk and meat alternatives,” Jayakody noted.
“Additionally, we are exploring the use of µBites in feed manufacturing.”
The researchers presented their findings at the American Chemical Society’s fall meeting in Chicago. Further details are available in an industry highlight published in Trends in Biotechnology.
This article was fact-checked by Clare Watson and edited by Clare Watson. While we pride ourselves on our process, we are only human. If you spot a mistake, please let us know.
